Stuffed Shells with Spinach

Name: Stuffed Shells with Spinach
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup frozen spinach, chopped, thawed and squeezed dry; 12 oz ricotta cheese; 3 cups mozzarella cheese, shredded and divided; 1/2 cup Parmesan cheese, grated; 2 cloves garlic; 1 tablespoon Italian seasoning; 28 jumbo pasta shells; 2 jars (24 oz) each) marinara sauce; Parsley, chopped

Adrianne Onofrei @cook_15272026

CEO and first-time author John Legere puts it all on the table with a one of a kind cookbook, #SlowCookerSunday – Leadership, Life and Slow Cooking with CEO and Chef, John Legere, featuring 52 timeless slow cooker recipes, plus advise to take from the kitchen to the office peppered throughout. These Stuffed Shells with Spinach, adapted from everydaygoodthinking.com, are one of John's all-time favorites. Simple, satisfying and oh so delicious, this recipe is a must-have for any one who wants an easy way in to a five-star meal.

Adrianne Onofrei @cook_15272026

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Ingredients

8 servings

1 cupfrozen spinach, chopped, thawed and squeezed dry
12 ozricotta cheese
3 cupsmozzarella cheese, shredded and divided
1/2 cupParmesan cheese, grated
2 clovesgarlic
1 tablespoonItalian seasoning
28jumbo pasta shells
2 jars (24 oz)each) marinara sauce
Parsley, chopped

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Steps

1

In a large bowl, stir spinach, ricotta cheese, 2 cups of mozzarella cheese, Parmesan, garlic, and Italian seasoning.
2

Divide and fill each shell with ricotta mixture.
3

Add 3 cups of sauce to the bottom of the slow cooker.
4

Place 14 stuffed shells in the bottom of the slow cooker. Spoon 2 cups marinara sauce over shells.
5

Top with remaining stuffed shells and sauce.
6

Cover slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 until shells are cooked. Remove lid and sprinkle remaining mozzarella cheese over the shells. Wait 5 minutes until the cheese is melted. Garnish with parsley.